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I had a hard time finding gluten free teriyaki sauce in the grocery store a few years ago. This was one of my favorite quick meal prep dishes to make. Just grill some chicken thighs, throw some teriyaki sauce on there and pack it up with rice. So, figuring out how to make teriyaki sauce from scratch was important. Turns out, it wasn’t very hard and I should have been making my own a long time ago.
We’re just replacing soy sauce for gluten free soy sauce and adding some corn starch to thicken it up. Some recipes don’t call for cooking the sauce, but I like to add fresh garlic and ginger so I think cooking it helps impart the flavors into the sauce.
Top your favorite proteins like salmon, chicken, beef and serve over rice.
Teriyaki Sauce Gluten Free
A quick teriyaki sauce from scratch to add over your favorite proteins.
Make a cornstarch slurry by taking cornstarch and adding some of the measured cold water into a bowl on the side (about 1/8 of the cup of water). Dissolving the cornstarch in cold water first helps to maintain a smooth sauce devoid of lumps.
Add remaining water, sugar, soy sauce, sesame oil, garlic, and ginger to a small pot and heat to medium. Stir with whisk to mix ingredients. Bring to a boil.
Once boiling, turn sauce to low. Add the cornstarch slurry to the pot and whisk until incorporated. Cook for additional minute. Sauce should thicken up.
Lastly add sesame seeds and green onion and turn off heat. Use immediately over favorite protein or refrigerate.